Editorial Board   

Mr. Sawchuk

Mike Sawchuk

President & General Manager, Enviro-Solutions

Mike Sawchuk has been involved with the jansan industry for more than 15 years. He is currently Vice President and General Manager of Enviro-Solutions, a leading manufacturer of certified-Green cleaning chemicals, based in Ontario, Canada. Sawchuk has developed and implemented various strategic programs in the professional cleaning industry throughout North America. His career has spanned various sales, marketing, and operations positions with both large and small manufacturers, as well as distributors. A graduate of Brock University with a bachelor of business administration, Sawchuk also has an MBA from McMaster University. As a frequent presenter at seminars and tradeshows as well as author of several articles discussing Green cleaning issues, Sawchuk is recognized as a "hands-on" expert on Green cleaning chemicals and systems.

Mr. Sawchuk can be contacted at 877-674-4373 or Sawchuk@Enviro-Solution.com

Coming up in August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.